1. Preheat oven to 350 degrees. Butter and line three 9-inch cake pans with parchment paper.

2. Using an electric mixer, cream together the butter, sugar, lemon and tangerine zests until smooth.

3. Sift together the flour, baking powder and salt.

4. Combine milk, vanilla extract and tangerine juice.

5. Alternately combine the dry ingredients and milk with the butter mixture, beating until smooth. Add eggs one at a time and mix well after each addition. Beat for 1 minute.

6. Divide batter among the pans. Bake about 20 minutes until a skewer inserted in the middle comes out clean.

7. Let cool. Unmold by running a knife around the inside edge of the pans and inverting them onto a rack. Peel off the parchment paper.

8. For the curd: Whisk together the 3 egg yolks, 3 eggs and sugar. Add Meyer lemon juice. Transfer mixture to a heavy bottomed pot. Cook over medium low heat, stirring constantly until thick. Off heat, stir in the butter. Strain the curd. Stir in tangerine zest. Transfer to a bowl; cover curd surface with plastic wrap. Chill until cold.

9. To make the glaze, sift the confectioner’s sugar in a bowl. Add lemon and tangerine juice; whisk smooth. Stir in zests. Let sit for a few minutes until it thickens slightly.

10. To assemble cake: Spread half the curd over a cake layer. Top with a second cake layer; spread the remaining curd on top. Top with last cake layer. Slowly pour glaze over cake, allowing it to run down the sides. Cut the cake into pieces and serve.